Description
Craving a quick, vibrant dish with bold Asian-inspired flavors? Sweet and Spicy Chicken and Cashew Fried Rice combines tender chicken thighs, crisp carrots, and crunchy cashews with a zesty mix of chili oil, sweet chili sauce, and fresh ginger.
Ingredients
Sweet and Spicy Chicken and Cashew Fried Rice uses simple, bold ingredients for a flavorful result. Here’s what you’ll need for 4 servings:
- 2 tablespoons vegetable oil, divided: For stir-frying.
- 1 large egg, beaten: Adds protein and texture.
- 2 boneless, skinless chicken thighs, cut into ½-inch pieces: Tender, flavorful protein.
- Kosher salt: Seasons to taste.
- 1 cup shredded carrots: Provides crunch and sweetness.
- 1 tablespoon Asian sweet chili sauce: Adds sweet-spicy depth.
- 1 teaspoon finely grated fresh ginger: Brings warm, zesty flavor.
- 1 teaspoon soy sauce: Contributes umami richness.
- 3 cups cold cooked long-grain white rice: Forms the hearty base.
- 1 to 1 ½ teaspoons Asian chili oil: Adds adjustable heat.
- 2 tablespoons roasted salted cashews: Provides crunchy, nutty flavor.
Why These Ingredients Matter
- Chicken Thighs: Juicy and flavorful, perfect for quick cooking.
- Sweet Chili Sauce and Chili Oil: Create a sweet-spicy balance for authentic Asian flair.
- Cold Rice: Prevents mushiness, ensuring perfect fried rice texture.
- Cashews: Add crunch and richness to elevate the dish.
Substitutions and Variations
- Vegetable Oil: Swap with peanut oil or avocado oil for stir-frying.
- Egg: Omit for egg-free or replace with scrambled tofu for vegan.
- Chicken Thighs: Substitute with chicken breast, shrimp, or tofu for vegetarian.
- Carrots: Replace with shredded zucchini, bell peppers, or peas.
- Asian Sweet Chili Sauce: Use 1 tablespoon honey with ½ teaspoon red pepper flakes.
- Ginger: Swap with ¼ teaspoon ground ginger.
- Soy Sauce: Use tamari or coconut aminos for gluten-free or low-sodium options.
- Long-Grain White Rice: Substitute with brown rice, jasmine rice, or cauliflower rice (reduce cooking time).
- Asian Chili Oil: Replace with sriracha or ½ teaspoon red pepper flakes mixed with 1 teaspoon oil.
- Cashews: Swap with roasted peanuts, almonds, or sesame seeds.
- Gluten-Free: Use tamari or gluten-free soy sauce.
- Flavor Variations:
- Spicy Fried Rice: Increase chili oil to 2 teaspoons or add a sliced Thai chili.
- Veggie-Packed Fried Rice: Add ½ cup diced bell peppers or snap peas with the carrots.
- Pineapple Fried Rice: Include ½ cup diced pineapple for a sweet twist.
- Sesame Fried Rice: Add 1 teaspoon toasted sesame seeds with the cashews.
- Shrimp Fried Rice: Replace chicken with ½ pound peeled shrimp.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 2 tablespoons vegetable oil, 1 egg, 2 chicken thighs, kosher salt, 1 cup shredded carrots, 1 tablespoon sweet chili sauce, 1 teaspoon ginger, 1 teaspoon soy sauce, 3 cups cold rice, 1-1 ½ teaspoons chili oil, 2 tablespoons cashews.
- Beat egg; cut chicken into ½-inch pieces; shred carrots; grate ginger; measure rice and seasonings.
Tip: Use cold, day-old rice to prevent stickiness; prep ingredients in advance for quick cooking.
Step 2: Cook Egg
- Heat a large nonstick skillet or wok over high heat; swirl in 1 tablespoon vegetable oil until it begins to smoke.
- Add beaten egg; swirl to form a flat, half-set pancake, about 10 seconds.
- Scoop egg onto a plate and set aside.
Tip: Cook egg quickly to avoid overcooking; break into smaller pieces when returning to skillet.
Step 3: Cook Chicken
- Add chicken pieces to the skillet; sprinkle with ¼ teaspoon kosher salt.
- Cook, stirring constantly, until golden brown and just cooked through (165°F/74°C), about 4 minutes.
- Transfer to a bowl.
Tip: Stir frequently for even browning; use a meat thermometer for accuracy.
Step 4: Cook Vegetables
- Add remaining 1 tablespoon vegetable oil to the skillet.
- Add 1 cup shredded carrots, 1 tablespoon sweet chili sauce, 1 teaspoon grated ginger, 1 teaspoon soy sauce, and ¼ teaspoon kosher salt.
- Cook, stirring constantly, until carrots are crisp-tender, 1-2 minutes.
Tip: Keep heat high for quick cooking; stir to coat carrots evenly with sauce.
Step 5: Fry Rice
- Add 3 cups cold cooked rice, stirring to break up clumps and spread evenly.
- Cook until heated through, about 3 minutes.
Tip: Spread rice thinly to heat evenly; break up clumps for better texture.
Step 6: Combine and Serve
- Return egg, chicken, and any juices to the skillet; cook, stirring and breaking up egg, until mixed thoroughly, about 1 minute.
- Season with additional salt if needed; stir in 1-1 ½ teaspoons chili oil.
- Sprinkle with 2 tablespoons roasted salted cashews.
- Serve hot, about 1 cup per serving.
Tip: Adjust chili oil to taste; serve immediately for maximum crunch and warmth.